Parmesan Shrimp Skewers

The shrimp and sweet peppers are sprinkled with Parmesan cheese before grilling. The coating develops a toasty, almost nutty taste that goes beautifully with the sweet shrimp.

Parmesan Shrimp Skewers
Servings: 4 Prep 15 mins Grill 8 mins


  • 2 anchovy fillets (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 lemon juice
  • 2 white-wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • 1 pound large shrimp (about 20) shelled and deveined
  • 1 red sweet pepper, seeded and cut into 1-inch pieces
  • 1 yellow sweet pepper, seeded and cut into 1-inch pieces
  • Pinch salt
  • Pinch black pepper
  • 2 grated Parmesan cheese
  • 3 cups cooked white rice
  • Lemon wedges

Make It

1. Heat gas grill to medium or prepare charcoal grill with medium coals.

2. In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.


3. In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper

4. Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.

5. Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 455, Fat, total (g): 19, chol. (mg): 169, sat. fat (g): 4, carb. (g): 34, fiber (g): 3, pro. (g): 26, sodium (mg): 578, Percent Daily Values are based on a 2,000 calorie diet.